About this recipe:Although apple rhubarb jam may sound strange, it is amazingly delicious! You can substitute strawberries for the apples to make strawberry rhubarb jam.
375g diced rhubarb
375g diced peeled apples
400g caster sugar
1 tablespoon ground cinnamon
4 (13g) sachets dry pectin
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:25min › Ready in:45min
In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. Bring to the boil, then cook over medium heat for 20 minutes or until the fruit is soft. Stir in the pectin and boil for 5 minutes.
Ladle into sterile jars, wipe rims with a clean cloth or kitchen roll, and seal with new lids. Process in a bath of simmering water for at least 10 minutes. Store unopened jars in a cool dark place. Refrigerate jam after opening.
made it today, didn't have ground cinnamon so used a cinnamon stick and removed before potting up, added a whole fresh lemon and removed before potting up, only used one sachet of pectin, set well, used ordinary granulated white sugar, easy to make, lovely colour, tastes sublime - 23 May 2016